Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/2 cup (100g) light brown sugar, packed
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (2g) ground cinnamon
  • 2 tbsp (16g) cornstarch
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) whole milk

Instructions:

  1. Toss the sliced peaches, brown sugar, lemon juice, cinnamon, and cornstarch in a 9x9 inch baking dish. Stir gently until the peaches are evenly coated.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Use a pastry cutter or fork to work the cold, cubed butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
  4. Stir in the whole milk just until moistened, taking care not to overmix.
  5. Drop spoonfuls of the dough over the peach mixture, leaving a few gaps for steam to escape.
  6. Bake at 375°F (190°C) for 45-50 minutes until the topping is deep mahogany-colored and the peach juices are bubbling vigorously.